Every cocktail reflects their colours, flavours and historical anecdotes – thoughtfully distilled in a glass.

“Singapore is a wonderland of aromas, flavours and colours. I discovered durian and jackfruit here, but the jackfruit has to be one of my favourite fruits”, Bursik said. This jackfruit passion can be seen in one of his original cocktails, Safari Tea (S$22), which is made of jackfruit marmalade, bamboo and osmanthus fortified wine, citrus and Monkey Shoulder Whiskey.

One of the highlights from the newly launched cocktail menu is The Pearl (S$26). The eyecatching seashell is the perfect presentation for this fairytale cocktail, combining land and sea with a touch of Asian allure. This experimental drink uses silken tofu to enhance the lusciously smooth texture to the floral blend of elderflower. Black Forest Gin and barley Shochu adds a distinctive botanical flavour, refined by the natural brine of the sea grapes.

The menu also features tropical non-alcoholic drinks that celebrate local botany and fruits – from refreshing citrus to the aroma of freshly roasted coffee beans.